Toast walnuts in a large nonstick skillet over medium heat, about three minutes, until just fragrant. ?Transfer to a dish to cool and carefully wipe out skillet with a dry towel.

Heat one tablespoon olive oil over medium high heat in a large pot. ?Add Swiss chard stems and cook, covered, about three minutes. ?Uncover and add garlic and chard leaves, toss to coat leaves with oil. ?Cover and cook until just wilted, about three more minutes. ?Season with 1/4 teaspoon each salt and pepper and toss well. ?Transfer to a serving dish and spread out to make a bed for the scallops, keep warm while you cook the rest of the dish.

Season tops and bottoms of scallops with remaining salt and pepper. ?Heat one tablespoon olive oil in the nonstick skillet over medium high heat. ?Add scallops and cook three minutes on each side, turning once. ?Arrange on the bed of chard.

Add final tablespoon of olive oil to the nonstick skillet and add minced shallot, saut?ing one minute. ?Add the wine, lemon juice, water, mustard, thyme and raisins. ?Bring to a boil and cook two minutes to thicken slightly. ?Pour sauce over scallops and chard. ?Sprinkle walnuts on top and serve.?